Inspection Report

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Observed no CFPM certificate available upon request at time of inspection. Per PIC, both owner and PIC have CFPM certificates but do not have them readily available in physical or digital form.A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC is to print out or digitally save CFPM certificate for future routine inspections. Corrective Action: Correct prior to next routine inspection.

Violation #: 8

Description: Hands Clean and Properly Washed

Comments:

PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

Addl Notes: Observed staff member wash with only cold water and did not use hot water at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. PIC discussed this requirement with staff member and staff re-washed hands with warm water. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed staff member handling raw beef patties with gloves then proceed to touch door handle of tall fridge without removing gloves, resulting in noticeable residue on handle and creating a cross contamination hazard. All food-contact surfaces must be cleaned to sight and touch. PIC cleaned door handle and food-contact surfaces were properly sanitized at time of inspection. PIC has been notified that cross contamination with raw meat on handles is to discontinue immediately and staff are to remove gloves before handling high-touch areas. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Observed lettuce leaves at 54°F and fresh cut tomato at 54°F in small fridge. Per PIC, items had just been prepped prior to inspection. There was also a bag of shredded cheese in a tall fridge reading 57°F and a pan of shredded cheese at 45°F. Per PIC, fridge is regularly opened to access food items. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC put lettuce and tomato on ice baths, and cheeses were instructed to be used on Time as a Control and remove from the tall fridge to avoid opening too often. Corrective Action: Corrected at time of inspection.